Hi Everyone,
Today is National Sandwich day, but I don’t have a sandwich for you, but I have something that can go with a sandwich!
This my friends is a recipe that is near dear to my heart! Buffalo Chicken Soup!! I LOVE it! I am a HUGE, HUGE fan of hot sauce and this soup has got a kick to it! It’s like drinking a chicken wing, but waaaaaaaaaaaaay lower in calories!!! This is not a very thick soup, but more like a traditional chicken noodle soup without the noodles. But I had left over soup, so my Husband and I had it the next night and I threw in some penne pasta and it was even better!! The pasta really added more bulk. If you plan on having soup and a sandwich, than omit the pasta but if this is going to be a meal alone then toss in some noodles and you have a very filling soup!! I wish I took pictures of it with the pasta, but I didn’t sorry, matter in fact I don’t have very many pictures of this soup. My brain must have been somewhere else when I was photographing the soup because all my pictures look the same. Sorry about that! But trust me this soup is amazing!! My Husband wasn’t sure about it, but he loved it!! He must have, when he agreed to have it two nights in a row!!
This soup is made with sautéed onions, garlic, carrots and celery, chicken, mozzarella cheese and one of my favorite ingredients, Franks Hot Sauce!!! I don’t care what anyone says, Franks Hot Sauce Rocks!!! Being from Buffalo, it is the ONLY way to make true Buffalo Wings! When I made the soup I put 1/3 of a cup of hot sauce in it, but man it was hot!!! I could take the heat, but I know my Husband couldn’t, so I decided to add milk to cool it down a little. I recommend starting with 1/4 cup and working your way up from there. For my toppings I added some crushed tortilla chips, scallions and greek yogurt. You could top with some blue cheese crumbles, but when I pulled mine out of the fridge it was all stuck together and I didn’t know if it was bad or not. It’s kind of hard with blue cheese, so I decided to skip it! Better to be safe then sorry!
- 1 tbsp. olive oil
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 cup (129 grams) carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 10 oz chicken, cooked
- ¼ - ⅓ cup Franks Hot Sauce
- 2 cups milk, non-fat
- 2 oz cup mozzarella cheese, shredded
- ½ cup penne pasta or egg noodles (optional, not in calculation)
- Topping optional:
- scallions, diced
- blue cheese crumbles
- tortilla chips, crushed
- dollop of greek yogurt, plain
- In a large stock pot add olive oil, onion and garlic. Saute for approx 5 minutes until tender.
- Add carrots and celery to pot; cook until slightly softened, about 5 minutes.
- Add chicken broth, chicken and hot sauce. Bring to a boil, lower heat to simmer and add milk. Cook for approx 10 minutes. (if you choose to add penne or egg noodles, add them in now)
- Just before soup is done stir in the cheese.
- Pour soup into bowls and add optional toppings.
Calories per 1½ cups: 181.6, Fat: 5.2, Cholesterol: 49.3, Sodium: 975.3, Potassium: 318.7, Carbs: 10.2, Fiber: 1.3, Sugar: 6, Protein: 22.2
Now one last thing about the soup, if you are watching your sodium, this soup may not be for you. It’s pretty high at reaching almost 1000mg. I usually don’t eat things with high sodium, but it’s hot sauce and I can’t say no! That is one of my salty indulgences. I was brought up on Franks and everyone in my family loves it! We buy it by the gallon! 🙂 So I don’t calculate the sodium when I have Franks, it’s my salt cheat! But shhhh, don’t tell anyone!
That’s it for me! It’s suppose to be nice today, so it’s off to enjoy the weather!
Have a great Saturday!!!
Toodles,
Jen
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looks amazing! my husband and i like buffalo chicken anything 🙂 i’ll be making this when the weather in texas finally cools down…